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Sabz-E-Sangar

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Description Edit

  • Ethnicity - Rajasthani, West Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients Edit

Masala paste Edit

Directions Edit

  1. Soak the sangar in haldi water for whole night.
  2. Put it in a pressure cooker and wait for 1 whistle.
  3. Turn off the gas. Strain the sangar through a strainer.
  4. Keep the strained water aside. Heat mustard oil in a kadahi.
  5. Now give tadka by adding mustard (ground), hing, jeera and sabut red chilly.
  6. When the tadka is ready add the masala paste.
  7. Add curd, sangar and soaked amchur (soak it for a ½ hour). Add to the kadahi.
  8. If required add the strained water. Cook it for 10 – 15 minutes.
  9. You can enjoy this vegetable for 8 – 10 days if kept in a refrigerator.
  10. Serve hot with dal Ke Parathe.

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